Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
- Author
- Arne Huyst (UGent) , Lomme Deleu, Trui Luyckx (UGent) , Dieter Buyst (UGent) , John Van Camp (UGent) , Jan Delcour and Paul Van der Meeren (UGent)
- Organization
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01JBESFJGSEFPXK00733P65RC3
- MLA
- Huyst, Arne, et al. “Colloidal Stability of Oil-in-Water Emulsions Prepared from Hen Egg White Submitted to Dry and/or Wet Heating to Induce Amyloid-like Fibril Formation.” 4th Food Structure and Functionality Symposium, Abstracts, 2021.
- APA
- Huyst, A., Deleu, L., Luyckx, T., Buyst, D., Van Camp, J., Delcour, J., & Van der Meeren, P. (2021). Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. 4th Food Structure and Functionality Symposium, Abstracts. Presented at the 4th Food Structure and Functionality Symposium, Online.
- Chicago author-date
- Huyst, Arne, Lomme Deleu, Trui Luyckx, Dieter Buyst, John Van Camp, Jan Delcour, and Paul Van der Meeren. 2021. “Colloidal Stability of Oil-in-Water Emulsions Prepared from Hen Egg White Submitted to Dry and/or Wet Heating to Induce Amyloid-like Fibril Formation.” In 4th Food Structure and Functionality Symposium, Abstracts.
- Chicago author-date (all authors)
- Huyst, Arne, Lomme Deleu, Trui Luyckx, Dieter Buyst, John Van Camp, Jan Delcour, and Paul Van der Meeren. 2021. “Colloidal Stability of Oil-in-Water Emulsions Prepared from Hen Egg White Submitted to Dry and/or Wet Heating to Induce Amyloid-like Fibril Formation.” In 4th Food Structure and Functionality Symposium, Abstracts.
- Vancouver
- 1.Huyst A, Deleu L, Luyckx T, Buyst D, Van Camp J, Delcour J, et al. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. In: 4th Food Structure and Functionality Symposium, Abstracts. 2021.
- IEEE
- [1]A. Huyst et al., “Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation,” in 4th Food Structure and Functionality Symposium, Abstracts, Online, 2021.
@inproceedings{01JBESFJGSEFPXK00733P65RC3,
author = {{Huyst, Arne and Deleu, Lomme and Luyckx, Trui and Buyst, Dieter and Van Camp, John and Delcour, Jan and Van der Meeren, Paul}},
booktitle = {{4th Food Structure and Functionality Symposium, Abstracts}},
language = {{eng}},
location = {{Online}},
title = {{Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation}},
year = {{2021}},
}